Sunday 24 November 2013

2014 - Some Interesting Food History Conferences and Lectures

Twenty-Eighth Leeds Symposium on Food History and Traditions

Saturday 17th May 2014


Kitchen Technology in England from 1600 to the Second World War 

A Selection of Early Modern Period Pastry Jaggers. Photo: Michael Finlay

Convenor - Ivan Day


Cooking with Charcoal and Steam in the English Kitchen - Peter Brears

The Blacksmith's Tale – Wrought Iron & Steel in the Kitchen - Giles Cowley

The Evolution of the English Weight Driven Spitjack - Tony Weston 

Cooking by Gas in the English Kitchen - David J. Eveleigh

Pastry Jaggers - their development from the late sixteenth to the late nineteenth century - Michael Finlay

Friends Meeting House, Friargate, York. YO1 9RL 

This, the twenty-eighth Leeds Symposium, focuses on technological advances both large and small in the English kitchen. 

There is a much grander three day symposium which will examine a similar subject area in New York City in April, but with a much more international and predominantly US focus. This is the 2014 Roger Smith Conference, which is this year entitled,

From Flint Knives to Cloned Meat: - Our Ambiguous Love, Hate, and Fear of Food Technologies

April 3-5 2014 Roger Smith Hotel

I am in New York on 2nd April to give a lecture to the Culinary Historians of New York, but will sadly miss the Roger Smith conference as I have to fly to Ohio State University the next day to give a lecture at the Center for Medieval and Renaissance Studies on 4th April. Maybe I will get a chance to meet some of you at one of these two venues.

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